The Australian Women’s Weekly Food

Discover a variety of seasonal meals, delicious desserts, convenient one-pot dinners, and expertly tested recipes from Australia’s leading Test Kitchen. All of this is available in the monthly food magazine and the new premium website from Australia’s top magazine brand, The Australian Women’s Weekly.

National, Consumer, Women

English

Magazine

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Ranking

Global

#106945

Australia

#2289

Food and Drink/Cooking and Recipes

#17

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Articles

Julie Goodwin's sweet potato soup

2 weeks ago | womensweeklyfood.com.au | Julie Goodwin |Chanel Gellin

A creamy soup with bold spicy flavours. Julie Goodwin’s sweet potato soup is the ultimate comfort food. Sweet potatoes are roasted and blended with bold red curry paste and creamy coconut milk for a warming lunch or a wholesome dinner.
Julie Goodwin's gluten free banana cake

3 weeks ago | womensweeklyfood.com.au | Julie Goodwin |Chanel Gellin

A sweet slab cake baked with dates and caramelised bananas. Julie Goodwin shares her easiest-ever, no-fuss, gluten free banana cake recipe. A slice of this makes a perfect treat for morning or afternoon tea.
Julie Goodwin's ginger cake with orange caramel sauce

3 weeks ago | womensweeklyfood.com.au | Julie Goodwin |Chanel Gellin

Cosy up to this warming dessert. This divine ginger cake is filled with the sweet spices of ginger and cinnamon, and best served warm, drizzled with caramel sauce and a dollop of cream.
Julie Goodwin's spiced zucchini cake

4 weeks ago | womensweeklyfood.com.au | Julie Goodwin |Chanel Gellin

A sweet surprise. Julie Goodwin’s rich zucchini cake is spiced with warm cinnamon, nutmeg and cardamom and topped with luscious cream cheese icing. Unsure about zucchini in a cake?
Five Best Induction Cookware Brands

1 month ago | womensweeklyfood.com.au | Erin Roberts |Amy Bradney-George

Home Test Kitchen Buying Guides Our pick of the best induction cookware brands and items to help you find the right pots and pans for your kitchen. Asides There are lots of benefits to induction cooking but one of the downsides is that you can only use cookware that’s compatible with induction cooktops.
Julie Goodwin's lemon coconut slice

1 month ago | womensweeklyfood.com.au | Julie Goodwin |Sarah McInerney

Julie Goodwin shares her ultimate one-bowl sweet slice. Bursting with zingy fresh citrus and chewy coconut, this lemon coconut slice is sure to become a most requested.
Air fryers 101: Everything you need to know about the benchtop game-changer

1 month ago | womensweeklyfood.com.au | Tiarne Blackwell

Home Test Kitchen Buying Guides Eating healthy has never been easier. Asides Air fryers have become a kitchen favourite for good reason. They crisp up everything from chips to chicken using little to no oil – so you can enjoy that golden crunch without the deep-fried guilt.
Julie Goodwin's chicken stroganoff

2 months ago | womensweeklyfood.com.au | Julie Goodwin

“My earliest memory of eating stroganoff was at Nan’s house. I think it was probably memorable because Nan wasn’t known for her experimentation with spices, or exotic cuisines, so I think my young taste buds would have been quite surprised by the flavours of paprika and sour cream. I am not even sure if I would have eaten too many mushrooms either, at that early point in my life. All I know is I was enamoured with it.
Julie Goodwin’s Spanish chicken

2 months ago | womensweeklyfood.com.au | Julie Goodwin

Julie Goodwin returns to The Australian Women’s Weekly as a monthly columnist sharing her family favourite recipes, like this Spanish chicken made in one pan. “I love a one pan dinner – and my boys love it even more, since they are the ones that do the washing up,” writes Julie Goodwin. “This Spanish chicken and potatoes dinner only takes a few minutes to prepare before you get to throw it in the oven to do its thing. It’s robust and delicious. And the best part?
Julie Goodwin’s char siu pork noodle stir-fry

2 months ago | womensweeklyfood.com.au | Julie Goodwin

With Julie Goodwin’s char siu pork noodle stir-fry recipe, dinner’s ready in just 35 minutes. It’s sweet, savoury and spicy, with tender pork fillet, Singapore noodles and vibrant broccolini.